In recent years, the development of nutritionally improved foods with a reduced environmental impact has become increasingly important.

In this context, the aim of a recent study, carried out by a group of Italian researchers (Milito et al., 2025), was to develop four different formulations of tomato sauce: traditional, whole (including skins and seeds), traditional with added vegetables (pumpkin, carrot, basil and oregano) and whole with added vegetables.

The samples were analysed in terms of: soluble solids content, viscosity, pH, reducing sugars, titratable acidity, colour, sodium, calcium, potassium and magnesium content, total polyphenols, lycopene and beta-carotene, antioxidant activity, dietary fibre levels, vitamin C and volatile organic compounds.

The results show that whole sauces have higher concentrations of polyphenols and antioxidant activity, respectively, up to 80% and 30% higher than traditional samples. It was also observed that enrichment with vegetables, particularly pumpkin and carrot, causes a significant increase in β-carotene levels. The incorporation of skins and seeds increases the bioactive components, while the presence of vegetables provides an additional nutritional benefit.

In summary, the results show how the recovery of waste can contribute to the development of products with greater health benefits, offering a sustainable approach to food production.

Bibliography: E.M. Milito et al., Foods, 14, 2025, 1-17